Stove Top Pot Roast With Gravy, Potatoes and Carrots

Submitted by tabasco0697

"Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes"

 

• Ready In: 4hrs 10mins
• Ingredients: 13
• Yields: 5 oz
• Serves: 4

ingredients

• 907.18-1360.77 g sirloin tip roast
• 680.38 g beef broth (I use Emeril Lagasse's Organic Beef Broth)
• 3 russet potatoes (peeled and quartered)
• 453.59 g bag baby carrots
• 1 vidalia onion (quartered)
• 1 garlic clove (sliced)
• 2 stalk celery (cut in half)
• 44.37 ml minute tapioca
• 4.92 ml garlic powder (divided)
• 4.92 ml onion powder (divided)
• 4.92 ml crushed rosemary (divided)
• 4.92 ml paul prudhomme meat magic seasoning salt (divided)
• 51.76 ml extra virgin olive oil

directions

1. Pour all seasoning in a small bowl and mix well. Season meat on both sides.
2. Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
3. Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
4. Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

Reviews

[michael t.]

whoever wrote this recipe doesnt know how to give very good instructions. first off you never say if you put a lid on or not during the cooking process. also when you say to "cut the celery in half?" what does that mean? do you mean in 1/2 inch cubes or 1inch cubes ? you really need to edit your recipes if your going to post something .

 

[penney1]

This is the most tasty, moist and tender (and easiest to make) pot roast I've ever tasted. I made this for a small family dinner and my 95 lb Sister-In-Law ate 2 huge full plates. Everyone said great things about dinner and were still talking about it 2 hours later when they all left. I'll be using this recipe often since we like doing the whole "Sunday Dinner" thing after Church.

 

[regaleagle000]

I rub the meat with my spices first, then pat all sides with a light coating of flour before searing it in a medium hot dutch oven w/a little oil on the stove top. Once both sides are seared, I pour in enough water(beef stock is good also) to cover 3/4 of the roast. I add a sliced onion and cover it, turn down the heat once it starts bubbling, and let it cook for about 2.5 hrs. Then I add whole peeled potatoes and 2 in. carrot slices and let it cook another hour. The flour on the roast thickens the broth just a bit and gives it a good color when seared.....locking in all of those flavors. At about 3.5 hrs your roast is ready. Remove the meat and veggies, add a slurry of water and flour(corn starch will work too) to the broth and make your gravy to the desired thickness. Pour the gravy into a separate boat, make some bisquits on the side.......and serve your heavenly delight to your loved ones. This was my Mom's recipe that I have now perfected also.......it's impossible to mess it up.

 

[KayL272]

This was delicious! I didn't have minute tapioca so I used horseradish sauce instead. I also added two tablespoons of Worcestershire sauce. Thanks for sharing such an easy yet wonderful recipe.

 

[Beau C.]

What an easy recipe to follow and the results are the same every time. I read the reviews in advance and I'm not sure what issue the one person had with the instructions. No one should rate a recipe based on how it was written. The review is on how it tastes and this tastes greate!!! Anyone who's ever been in the kitchen understands what "cut celery in half" means. Either way, this is a great recipe